Blueberries are one of the few edibles native to North America and credited with being…

140g icing sugar

edible flowers, such as purple or yellow primroses, to serve (optional)

Method

Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.

Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.

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Comments, questions and tips

Please can someone help? I make lots of cakes and have never had a failure like this one. Like someone else I put the lemon juice in the first time so thought that was the problem. The second time as the first I cooked it for longer - and the skewer came out clean but it sank after 5 minutes and was more like a thick lemon meringue pie filling but more spongy round the edges. The oven temp is right and I double checked ingredient amounts. I wonder if I beat the mixture for too long as it does say "Quickly mix with an electric whisk until the batter just comes together". I thought I would try it again in two 1lb loaf tins.

miss_slinky

11th May, 2017

5.05

Wow - this cake was super easy to make and just delicious. It was moist and tasty. I will be making again (tonight in fact!). My boyfriend loved it, it was a hit with several colleagues and I loved it.
My blueberries didn't sink, I tossed them in a little flour before putting them in and I didn't mix them in the cake mixture, when loading the tin with mixture, I put half the mixture in, then a load of blueberries, then put the rest on the top of the mixture before popping in oven. They did sink a little but just to give even coverage of blueberries throughout the cake.
I didn't put anything on the top, it didn't need it to be honest. A delicious and easy to make cake, a winner in my house!

l_dommett

10th Mar, 2017

3.8

A deliciously dense and yoghurty cake. I used frozen berries tossed in flour and just poked them in the top of the batter giving a nice even distribution.
I accidentally put the lemon juice on the cake mix btw and it still tasted lovely.

sjcauser1

10th Jan, 2017

1.3

Before I made this cake, I forgot to read all the helpful hints beforehand - oops ! I am always nervous of cake recipes which include wet ingredients like yogurt and curd because they generally make for a heavy, dense cake. Although the flavour was okay, and my blueberries stayed in position, I wouldn't use this recipe again because my cake was denser in texture than the one shown in the photograph. Also, couldn't taste the curd or yoghurt in the final cake. I don't use butter in my cakes, I always use Flora or something similar when making the all in one method, it's seems less greasy and is easy to mix. Next time, I would use my usual Madeira mix and add the blueberries and lemon zest but omit the curd and yogurt for a lighter texture cake. I would also cook at a higher temperature of 160c fan and for less time. With no additional baking powder, a wet mix, and a low oven temperature, the recipe struggles to get a good rise. The addition of the lemon icing was nice and tangy. It's always worth trying new recipes, but for me, this just didn't turn out as I'd hoped.

louisekfinch

24th Aug, 2016

3.8

This cake is delicious - very light and super lemony. Only issue I had was all my blueberries sank to the bottom, I'll chop them up next time and see if that helps.

Nats81

24th Sep, 2016

I just add mine in after the mix has been added to the loaf tin. Works a treat.

Mama bia

2nd Jul, 2016

3.8

Made this with my 7yr old son and will be making it again! Was nice and easy to make together. Had none of the problems with sogginess or sinking blueberries (maybe we were lucky) but we did leave it in the oven a little longer.. About an extra 10minutes. Everyone enjoyed this cake and we took one to my Aunts when we visited. We ate half she kept the rest in a tuperware box and was amazed when I had a text the following weekend from my Mum who was visiting about how lovely and moist the cake was!! It won't ever be hanging around that long in our house but was great to know it had kept so well.

Class 142

11th Mar, 2016

5.05

Brilliant cake! I made this cake a couple of weekends ago for a relatives dinner party. Everybody enjoyed the cake and requested more of it to be made for future events!

katesohm

8th Oct, 2015

This was lovely - really nice loaf - I used a whole lemon Juiced and added the flesh as well as the skin (the stuff you throw away if you are juicing) and kept the juice to make the topping. It was lovely - did not really feel the Greek yoghurt to serve with it added anything. I will be making this again.

applebee

11th Jun, 2015

3.8

Made the cake yesterday, came out great. I did make some change to the original recipe though, after reading some of the comments. I reduced the amount of butter - from 175g to 100g, put in two heaped tbsp of lemon curd (has butter, so thought it compensated well for the butter reduction). Used 150g of sugar, and used bread flour (950mm, so it's a bit coarser) and added a tsp of baking powder. Creamed butter and sugar first, then added aggs and lemon curd then the dry ingredients. Baked for around 45 mins on 140C with fan. Oh, and opted for the blueberries on the side, mixed in with Greek yogurt, this time round. Divine taste, and great combination of flavours.

Pages

I want to make this today but the amount of yogurt i need is confusing, as it says 100ml in the ingredients list and then 100g in the method! For those who have made this cake successfully, what did you use? Thanks very much!

canterburybelle

24th Aug, 2013

5.05

I used 100g of yogurt too and that produced a batter with a good consistency and a beautifully moist, but not soggy, cake.

Nats81

24th Sep, 2016

I have made this loaf about five times now and it never fails to be favourite in our house! I add my blueberries after I put the mix into the loaf tin, they evenly fill the loaf tin and don't end up at the bottom. I have made these into fairy cakes too for my little boy and he loves them. I do keep the loaf in the oven longer than the recipe suggests.

Frantic Flapjack

12th Apr, 2016

3.8

Very good, moist cake. Although my blueberries sunk to the bottom of the cake, they added a fruity burst when bitten into. Very lemony cake. I didn't use any extra yogurt or blueberries and didn't ice the cake. Lovely with a cup of tea!

debandlola

14th Mar, 2016

Unless your butter is really soft - softer than room temperature in winter I've found - I'd cream it with the sugar before adding the other ingredients; otherwise you're likely to end up with lumps of butter floating around in the mixture rather than fully mixed in.

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